Abstract
Optimum chilling schemes for a two- or three-stage chilling system were developed using a validated heat and mass transfer model and a pattern search algorithm. The optimization was performed for the ambient temperature during each stage for an air velocity of 0·5 m/s and 90% relative humidity. The experiments were conducted to evaluate the effect of the optimum conditions on beef quality after ageing.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 215-223 |
| Number of pages | 9 |
| Journal | Meat Science |
| Volume | 39 |
| Issue number | 2 |
| DOIs | |
| State | Published - 1995 |
| Externally published | Yes |